The application of chemometrics, a widely used science in food studies (and not only food
studies) has begun to increase in importance with chemometrics being a very powerful tool …

This study presents a detailed characterization of 27 honey samples from the Tara Mountain
region in Serbia using different comprehensive techniques and methods. The types of the …

Monofloral honeys are highly valued for their unique flavors and potential health benefits. In
this study, the aromatic attributes of rare Leucosceptrum canum Smith honey (LCH) were …

Honey crystallization is a common occurrence, while the underlying mechanisms are not
clear. Here we evaluated natural crystallization and induced crystallization of honey. By …

Honey is thought to be a food source with indefinite shelf life-this statement is questioned in
present work by analysing the 5-hydroxymethylfurfural (HMF) content of a unique series of …

Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions.
Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl …

Diastase is used internationally as a quality monitor for excessive heat treatment and
prolonged storage of honey; honey must contain an activity of at least 8 diastase numbers …

Honey is a traditional food used by humans due to many therapeutic properties. Turkey is in
a good position for the production of bee products, and honey is the most popular bee …

Industrial de-crystallization of honey is carried out by using hot water or air at 60° C or higher
temperatures with the cost of energy and longer process times. The objectives of this study …

Preserving the nutritional value of honey without compromising its properties until
consumption is crucial. However, different types of honey may respond differently to …